- 期刊
鱈魚的功能性成分及生物活性
The Functional Components and Biological Activities in Cods
摘要
隨著人們對健康意識的提高，人們對功能性食品與健康益處之間的關係越來越受到關注。魚類亦是蛋白質提供的主要來源，與油性魚類相比，鱈魚被歸類為白魚，其蛋白質含量特別高，其高蛋白質和低脂肪的特性使鱈魚成為更健康的替代品之一。這篇文章對鱈魚及其功能性成分進行了探討。鱈魚富含多種功能性成分，與其他魚類一樣，蛋白質、礦物質、維生素、脂類和脂肪酸是主要的生物活性成分，除此之外鱈魚富含Omega-3脂肪酸和牛磺酸，此兩種物質分別具有抗心律失常、抗發炎、抗纖維化及維持大腦功能和發育方面起著重要作用，此兩種物質可經由萃取提高療效，有望可作為極具發展前景的功能性食品之一。
並列摘要
With the increased heath consciousness, there is a growing interest in the relationship between functional foods and health benefits. Fish being the major source of protein, contributes the nutritional value that people may need. Compared to oily fish, Cod is classified as a white fish with a particularly high protein content and relatively low fat contained, making them a promising source in providing functional properties in human health. In this report, the functional components of codfish will be reviewed and discussed in detail. Similar to other fish, cod is rich in a variety of functional components, including protein, minerals, vitamins, lipids and fatty acids, which are the main bioactive components. Additionally, codfish is rich in both Omega-3 fatty acids and taurine, which of them play an important role in anti-arrhythmic, anti-inflammatory, anti-thrombogenic, and also participant in the neurological condition and brain function. These two substances can be extracted from cod to enhance their therapeutic effects and are expected to be one of the most promising functional foods.